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Thursday, June 15, 2017

Veal Chops in Mustard Sauce

1 tablespoon butter
4 thick, lean rib veal chops, each weighing approx 8-oz
2 tablespoons softened butter
2 tablespoons wine vinegar
1 1/2 teaspoons Dijon-style mustard
3 tablespoons heavy cream
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons finely chopped fresh parsley

Melt the butter in a heavy, non-stick skillet. Add the chops to the skillet and cook them over 
medium heat for approx. 10 minutes on each side or till done. In a tiny saucepan, heat the 
next 7 ingredients together, stirring frequently. Do not boil the mixture. When the chops are 
cooked, remove them to a heated platter. Pour off any excess fat that may have accumulated 
in the skillet and add the mustard mixture to the pan. Heat over a low flame to combine the 
mustard mixture with the pan juices. Pour the sauce over the chops and garnish with parsley. 

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